Relationship among variety classification and breadmaking quality in Argentinean wheats.

STEFFOLANI, M. E.; PÉREZ, G. T.; RIBOTTA, P. D.; LEÓN, A. E.

INTERNATIONAL JOURNAL OF AGRICULTURAL RESEARCH

Academic Journals Inc

Lugar: New York; Año: 2007 vol. 2 p. 33 - 42

1816-4897

Argentine wheats have been classified by the Comité de Cereales de Invierno of the Comisión Nacional de Semillas (CONASE) in three quality groups based on their industrial end-use properties. The aim of this study was to evaluate the ability of new and traditional methodologies to establish the breadmaking quality of 18 Argentine wheat cultivars belonging to different quality groups proposed by CONASE. Sodium Dodecyl Sulfate Sedimentation Index (SDS-SI), Alkaline Water Retention Capacity (AWRC), sub-fraction of flour unextractable in SDS called the glutenin macropolymer (GMP), the solvent retention capacity test (SRC), protein content, gluten and protein fractions by electrophoresis were determinate. Cluster analysis was applied to evaluate the ability of protein quality related parameters to group wheat cultivars according to quality group. Quality groups did not present significant differences in total protein content; wet gluten and dry gluten content due to their high value dispersion. The SDS-SI, lactic SRC, and GMP parameters were more influenced by quality of flour protein than by quantity of flour protein and they were the best parameters to discriminate protein quality flour obtained from Argentine bread wheats.